Potato Skins [GF + DF]

Aaaand the comfort food continues! Growing up, TGI Friday’s frozen potato skins were my all-time favorite treat. My mom used to buy them as a quick dinner from time to time and my siblings and I would rejoice!

I remember scoping out the plate of skins, plotting my strategy before making the first move. I always went for the most loaded skins with ALL the cheese and bacon.

The best part about making your own Potato Skins is getting to load each one up with THE MOST toppings. That’s right, no skimping allowed at this party! One topping you absolutely can’t skip: Vegan Sour Cream.

These skins are super simple and definitely an easy way to get kids or dinner guests involved in the kitchen process! What’s better than an interactive dinner party? Especially when you get a reward as yummy as this one.😉 PLUS, you can go ahead and make this recipe Vegan by leaving out the bacon! Let’s go!

Potato Skins

Prep time: 15 minutes

Cook time: 1 hour & 15 minutes

Total time: 1 hour & 30 minutes

Yield: 6 skins


Baking sheet
Parchment paper
Sharp knife


3 baking potatoes

Optional toppings:
1/4 to 1/2 cup Daiya dairy-free mozarella shreds
Bacon, cooked (I used 4 pieces)
Vegan Sour Cream
2 green onions


  1. Preheat oven to 400°F and set up a parchment-lined baking sheet.
  2. Wash and scrub potatoes. Pierce each potato with a fork about 4 times on either side.
  3. Place on baking sheet and bake until tender (45 to 55 minutes).
  4. Once tender, remove from oven and set aside to cool.
  5. In the meantime, prepare toppings.
  6. Slice each potato in half vertically. Use a spoon to scoop out flesh leaving about 1/4″ from the skin. Reserve potato flesh for another use.
  7. Place potato halves face up on your baking sheet & season with salt and pepper.
  8. Spread cheese out evenly across the potato boats and top with bacon crumbles. Return to oven for 15 minutes.
  9. Retrieve tray from the oven. Top with Vegan Sour Cream and green onions. Serve immediately!


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